Make some vegan Wonton soup with homemade wrappers and wontons for the Chinese New Year! Try it!
Upit|Upma
Upit|Upma is one of the most common breakfast items in my place.
Simple to make and liked by us Upit is one fast food but healthier. You can jack up the veggies quotient to suit your tastes.
Upit Upma, Uppittu, Sajjige, Uppuma, Uppumavu, Uppindi, Uppittu, Kharabath, Upeet are the numerous names of the simple dish.
Upit |Upma can be fancied up enough to win a contest or kept simple to suit the tastes of your in-laws.
In case you are wondering about the contest I am referring to the Top Chef Masters Season 3 where Floyd Cardoz made Upma from Sooji and mushrooms to the theme Food Memories.
Upma originated in the Indian subcontinent and is nothing but a thick porridge of semolina/suji or coarse rice flour. The root of Upma is Uppa|salt and mavva|flour. Since Upma is customisable it is most popular in various parts of India.
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What is Upit made from?
Basically, the only Upit popular in my place is the rava/sooji/semolina one but you can make Upma from Dalia, Rice Rava or coarse rice flour, vermicelli, corn.
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What are the veggies I can add to Upma?
The veggies you add are your choice like onions, cauliflower, potatoes, peas, corn, capsicum, tomatoes.
But In Dharwad, my hometown where the only snack or breakfast item that is offered to guests we make a no onion version too where the chef may add cabbage, cucumber, ginger in addition to the other veggies I mentioned above.
Like I have said earlier Uppittu as it is called in my hometown Dharwad is the staple snack. But in Dharwad Uppitu is never made from the finer rava called Bombay Rava we use the coarser Kesari Rava.
The beauty of Kesari Rava is you roast it but with homemade ghee the smell and taste of the Uppitu is delicious. Also, the rava needs more water to cook however the Upma that you get from it is dry and the grains separate not like the one I have shown here.
I will definitely prefer my Upma grains separate but the rest of the family(read Husband) does not like it. They are used to the softer paste-like Upma. Rather than rock the boat early in the morning I make what everyone eats.
Upma|Upit
A simple breakfast item that doubles up as a snack made Semolina and Veggies.
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Servings: 2 people
Calories:
Equipment
- Kadhai|wok
- Microwave-safe bowl
- Ladles
Ingredients
- 1 cup rava
- 2 teaspoon ghee +1 tsp
- 1-2 teaspoon oil
- ½ teaspoon mustard
- ¼ teaspoon hing/asafoetida
- 1 teaspoon urid dal
- 2-3 green chillies adjust as per taste
- curry leaves
- 1 cup cabbage chopped fine
- ½ cup corn
- 1 capsicum I have used green and red ones see notes 1
- Salt
- 2 cups water
- Lemon juice adjust as per taste
- Coriander
Instructions
You can roast the rava|sooji in the traditional method in a kadhai|wok.
- For this add the rava and 2 teaspoon ghee.
- Mix well and stir fry on the gas on low flame till you get a nice aroma.
- It is important that you keep the flame low and do not skip this step.
You can also use the microwave
- For this add the rava in a microwave-safe bowl add the ghee and mix well.
- Microwave in spurts of 1 minute roast the rava. Do this 2 more times. But basically, your MW will be guide. Follow your experience. It is better to do the roasting in shorter spurts till you get the hang of it.
- If you have used the traditional method of using the kadhai|wok then transfer the rava on a plate and let it cool.
- Let us get the tempering for the upma ready.
- Return the kadhai|wok to the flame. Add oil add the mustard seeds.
- Once they splutter add the urid dal stir till reddish, hing, green chillies, curry leaves follow next. Take care as the chillies and curry leaves splutter.
- In case you are using onions add diced onions now and fry until translucent.
- Add the veggies the hard ones like corn. Stir-fry till done.
- Next, add 2 cups of water to the kadhai|wok, season with salt raise the flame and let the water come to a boil.
- Since I am using cabbage and capsicum also I will add them with the rava.
- Once the water comes to a boil, lower the flame and add the cabbage, capsicum and the roasted rava.
- Stir well immediately as the rava in the Upma starts cooking and lumping up.
- Cover and let it cook for about 4-5 minutes.
- Switch off the gas and let it rest under the cover for about 5 minutes.
- After this time add another teaspoon of ghee on the sides of the kadhai add coriander and mix well. Add the lime too if using. Generally, I serve lime separately.
- Serve hot. (check the serving options 2 in notes)
Notes
1. Vegetables like cauliflower florets, carrots and peas can also be used. For a more exotic Upma use mushrooms, broccoli.
2. Many people serve it with sambhar, chutney.
In Dharwad, we have it with curds and chatni pudi. 3. You can also add boiling water to the rava and make this dish, as my MIL used to make, but I find it difficult as the rava clumps up immediately.
2. Many people serve it with sambhar, chutney.
In Dharwad, we have it with curds and chatni pudi. 3. You can also add boiling water to the rava and make this dish, as my MIL used to make, but I find it difficult as the rava clumps up immediately.
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
The other Upit|Upma you can make are
I have tried to copy my older post
This week I have participated in Foodies Redoing old posts and changed my old post.
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Prathibha says
I like to use kesari rawa for upma…love uppit anytime..
Priya says
My fav dish,love simply with spicy coconut chutney..
girlichef says
I'm very intrigued…definitley makes me wish I could try this dish!
Vatsala. says
This is my all time favorite.
Show and Tell
Event – LGSS_Paneer
aipi says
A classic no-fuss one pot meal! I personally love it with lots of Haldiram's bhujiya :DD
US Masala
SravsCulinaryConcepts says
looks so delicious and wonderful !!
Ongoing Event – CC-Roti Pachadi/Chutney
hemalata says
Delicious upit and healthy breakfast.
Jay says
Am ready to finish it off for my breakfast now…:P
Tasty Appetite
Nithu Bala says
Delicious..my favou too..
Rachu says
never tried it with cabbage.. sounds very healthy too
Rinku Naveen says
Addition of all those veggies makes it so healthy..Yummo
Archana says
Thanks all of you. I am loving it(your comments)!
Priya Sreeram says
archana, even I had made somethg similar when onions were rarer than Gold (:D) ! your version looks good and yes the Humble Upma takes the spot-light after the celebrity contest- yay !
Vegetarian Zest says
Upma is our all time favorite. Usually make it for breakfast though. Loved your recipe.
Mayuri Patel says
I love upma and prefer using the coarse sooji that is available in Bangalore. I usually add loads of vegetables to make it into a wholesome meal. For hubby and me its one of our light dinner options. Now adding mushrooms to it, that sounds good.
ArchanaPotdar says
Thanks, Mayuri I know of Aunty who added prawns too.
Jayashree T.Rao says
One of the easiest breakfast that we can make and tastes good when it is served hot.. I have never made with cucumber in it, though I do without onion at times.
ArchanaPotdar says
The cucumber I am talking about Jayashree is the green slender one.
Renu says
One of our favourite breakfast . Loved your idea of sneaking so many vegetables in this to feed fussy eaters. Wholesome breakfast or meal
ArchanaPotdar says
Thanks, Renu.
Poonam Bachhav says
Upit is one of the loved breakfast in my family. I add many veggies and peanuts to make it wholesome but never tried adding cabbage to it . Will try your version next time.
ArchanaPotdar says
😀 Thanks,Poonam.
Seema says
Personally I love smooth rava upit su h a comfort, but in the morning it gets the house divided! I this this veggie loaded version will be more acceptable at ours.
ArchanaPotdar says
😀 I cannot stand the smooth one. 😀
Jayashree T.Rao says
Uppit with vegetables is tasty and filling. It is a life saviour on busy days, you can make it in a few minutes.
ArchanaPotdar says
😀
Priya Vj says
Soulful and the best breakfast when made properly else it is a total disaster . I love vegetable upma especially with lot of green peas 🙂 love the use of colored bell pepper .
ArchanaPotdar says
😀 Thanks.